Longganisa and tocino made from tilapia, anyone?

MANILA, Philippines - Two new fish products — tilapia longganisa and tocino–are now in the market.

In fact, a tilapia longganisa and tocino processing industry is evolving in Cagayan Valley, which has become a major producer of this fish species.

“The production of tocino and longganisa from tilapia offers consumers another variety of food products that are a healthy substitute for pork tocino and longganisa,“ said Dr. Esterlita L. Galanoga of the Cagayan State University (CSU) and Ritchie Rivera of the Department of Agriculture-Bureau of Fisheries and Aquatic Resources-Region 2 (DA-BFAR-2).

Dr. Calanoga and Rivera are co-authors of a report, “Tilapia Tocino and Longganisa Production in Cagayan North”, which they presented at a science forum held recently in Los Baños, Laguna, under the auspices of the Los Baños-based Department of Science and Technology-Philippine Council for Aquatic and Marine Research and Development (DOST-PCAMRD).

The 2009 National Aquatic Resources Research and Development System (NARRDS) investment forum and Aquatic Technology Competition and Marketplace (ATCOM) were the main highlights of the observance of PCAMRD’s 21st anniversary.

Calanoga and Rivera said the technology is simple and can be adopted by small – or medium-scale entrepreneurs for it does not require complicated equipment.

Value-added products from tilapia fillet were first developed by Calanoga and Angel Encarnacion in 2002.

The research project raised “to provide handy and nutritive food items with exportable potentials that would cater the needs of different consumers.”

Today, tilapia tocino and longganisa are being produced in Cagayan to provide ready-to-cook food items for busy career mothers.

Now available at BFAR-Region 2 in vacuum-packed containers, the products are sold to employees of BFAR and other agencies in the region. Eyed as potential markets are hotels, big restaurants, supermarkets, and big food chains.

To sustain the fledgling tilapia tocino and longganisa industry, Calanoga and Rivera recommended the following:

• Fish farmers should raise tilapia used in making the two products to a size of 400 to 500 grams to increase the recovery rate of fillet.

• Future entrepreneurs should have a regular source of tilapia from farms to get a more stable price and for sustainability of production.

• The government should provide financial assistance to those interested in growing tilapia and processing value-added products.